An operation’s Beginning Inventory for an accounting period equaled $15,000. Ending Inventory for the period equaled $14,000, Purchases equaled $21,500 and Total Cost of Sales was $21,000. What was the amount of this operation’s Employee Meals in the period?

A manager must pay a $500 annual fee to the state in order to obtain a license to serve alcohol. What type of “Other expense” is the amount paid for the license?

Occupancy costs in a foodservice operation are a non-controllable expense.

Who is most directly responsible for the sales mix achieved in a food service operation?

A six-column form can be used to estimate an operation’s food cost percentage on a daily or weekly basis.

In what cost category should foodservice managers record the value of employee meals?

The formula used to calculate a Food Cost % is: Food Sales ÷ Cost of Food Sold.

The formula managers use to measure productivity is: Output (÷) Input = Productivity.

The “Standard” menu format is the type of menu format most commonly used in commercial restaurants.

If a menu item cost an operation $4.00 to produce, and the operation seeks to achieve a 25% food cost, the item should be sold for $10.00.